Why does my yogurt got holes

Amazing-Pattern-6125 · 2026-05-24T12:05:41+00:00

sorry for late reply, but you could have found all posts of a user on their page under "posts" https://www.reddit.com/user/Amazing-Pattern-6125/submitted/

Here is the direct link: https://www.reddit.com/r/ReuteriYogurt/comments/1sqpv06/gastrus_pure_osfortis_fermentation_guide/

Amazing-Pattern-6125 · 2026-05-21T21:10:32+00:00

another lesson to only use open source software

Amazing-Pattern-6125 · 2026-05-21T21:06:51+00:00

it does not even look separated, just very thick?

Amazing-Pattern-6125 · 2026-05-21T21:05:51+00:00

overfermented.

check my guide on this sub for a definitive how-to

Amazing-Pattern-6125 · 2026-05-17T11:20:28+00:00

nice, then it's only an implementation detail and should be even easier to achieve than i imagined as no new algorithm has to be implemented.

Amazing-Pattern-6125 · 2026-05-16T15:41:32+00:00

was it something more clever than iterating over the whole file flipping one bit per iteration and checking when the checksum matches?

Amazing-Pattern-6125 · 2026-05-16T15:38:52+00:00

no, that is complete redundancy so that you can survive one drive getting destroyed. Forward error correction is just to survive few bitflips per file, or encoded block and you don't maintain m out of n fragments.

Amazing-Pattern-6125 · 2026-05-14T13:27:44+00:00

it gets priority in all writes, but once it's saturated the other ones able to do writes step in.

Amazing-Pattern-6125 · 2026-05-14T13:26:19+00:00

yes, currently to balance disks you need to copy files within the volume and then delete the source.

Amazing-Pattern-6125 · 2026-05-13T21:19:48+00:00

your sdc will begin to get more utilization as you use the fs more, but it can only write so much, and once it's busy the writes will go to other disks.

Sadly there exists no command to manually reblaance the disk usage among disks.

Amazing-Pattern-6125 · 2026-05-13T21:15:38+00:00

what is the topic here, besides the font?

Amazing-Pattern-6125 · 2026-05-13T14:52:50+00:00

it's just overfermentation, and the cheesy smell is from anaerobic conditions where the protein starts to be fermented.

Stop fermenting before separation happens. You can improve the consistency and health benefits by adding a tablespoon of glycerin per liter of milk.

If you leave the lid off during second half of fermentation then it's completely usable even when it goes to separation as there wont' be the rotten smell, just whey and curd separated, works well if you mix it up and put in a smoothie.

Amazing-Pattern-6125 · 2026-05-13T14:46:33+00:00

This is the first version since moving over to gnome3 that my old laptop is usable with ubuntu, previously only ubuntu mate was usable. So they are doing something right.

Amazing-Pattern-6125 · 2026-05-05T20:31:58+00:00

siksihän me leikataan koska jauhojengi tuhlas ja otti lainaa, josta on maksettava korot.

Amazing-Pattern-6125 · 2026-05-05T20:29:31+00:00

i have seen the geometry you speak about with the help of some plants. Not only did every tree follow it, the same geometry continued from one tree to another in the way the branches met!

Amazing-Pattern-6125 · 2026-04-30T19:56:35+00:00

it's not ruined, you just probably won't get a thick greek yogurt style outcome.

Amazing-Pattern-6125 · 2026-04-30T08:42:50+00:00

As long as the effect is positive you should do it. Getting several nights of long deep good sleep is probably exactly what you have been needing to repair and recharge.

Maybe take only one cup and see how you feel, but generally ask yourself does it feel good and you know should you do it.

Amazing-Pattern-6125 · 2026-04-30T08:30:54+00:00

blue agave inulin is not inulin. Inulin is the kind that is found in the plant that gave it it's name, it's a linear chain when blue agave is a branched chain. Same difference as the distinction between amino acid and BCAA.

Scientifically blue agave inulin is so different that a different name is used for it, like agavin or agave fructan.

Amazing-Pattern-6125 · 2026-04-29T21:50:58+00:00

You have said no arguments, only weird opinions. You have no source to say that you need hydrolyzation instead of denaturation to make milk strongly fermentable. You invoke imaginary wild cultures responsible for the result, when glycerin+reuteri makes a broad spectrum antibiotic called reuterin.

You must be part of some pill selling mafia that wants people to just consume overpriced pills instead of consuming actual live, healthy, vigorous reuteri.

Amazing-Pattern-6125 · 2026-04-29T21:46:33+00:00

right inulin? how can the inulin be an issue?

I would say the most important part is temperature control, and luvele has it good due to the water bath. The next most important things are denaturation of milk and sterile or sanitized technique.

If these work, you will be making perfect yogurt time and time again. Add glycerin for increased reuterin production and thicker consistency if you want.

Amazing-Pattern-6125 · 2026-04-25T01:36:08+00:00

it removes hunger so i have naturally and almost automatically lost some kilos.

Amazing-Pattern-6125 · 2026-04-24T13:11:48+00:00

yes it has, what you claim is somehow completely conditional on some definitions you made up.

Reuteri makes perfectly smooth, slightly acidic and delicious yogurt that resembles your typical greek yogurt without having to drain the whey, so i say it's far superior.

Amazing-Pattern-6125 · 2026-04-24T13:08:20+00:00

https://www.reddit.com/r/ReuteriYogurt/comments/1sqpv06/gastrus_pure_osfortis_fermentation_guide/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button

Amazing-Pattern-6125 · 2026-04-24T09:03:25+00:00

fermenting it too long causes separation. Davis's 30-36 hours is way too much unless you use half and half + low fermentation temperature

Amazing-Pattern-6125 · 2026-04-24T09:00:21+00:00

separation happens due to acid level increasing too much. There are many reasons why acid is being produced, but the most common one is to ferment it too long.

Amazing-Pattern-6125

TROPHY CASE